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brisket cut might must make a difference
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henapple
Posts: 16,025
Ran across this and thought I'd share it. Aaron Franklin's thoughts are interesting.
http://www.texasmonthly.com/story/bbq-anatomy-101-know-your-brisket
http://www.texasmonthly.com/story/bbq-anatomy-101-know-your-brisket
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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This is a great article, thanks for sharing it @henapple. Totally makes sense, and likely explains much of the variability we all see/share.CheersB_BFinally back in the Badger State!
Middleton, WI -
Even more so than grade of meat, the temp differences seem to be the key to many of them.
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Very interesting that lower grades are likely better for more turbo like cooking. Just goes to show its not all about what you're cooking, it's knowing how to cook what you're cooking...Finally back in the Badger State!
Middleton, WI -
Excellent read. Thanks Tony. I think I am going out today to Sams, Fresh market and Costco to see who has what and bring home one.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Great article. Really lays it all out. Thanks for posting.-----------I feel a whole lot more like I do now than I did when I got here.
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Really interesting as how it might apply to other meats.Green egg, dead animal and alcohol. The "Boro".. TN
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My thoughts exactly...Finally back in the Badger State!
Middleton, WI
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